Press and marinate the tofu: If not already pressed, wrap the tofu in clean kitchen towels and weight it for 15 minutes to remove excess water — drier tofu sears and crisps up much better. Toss the cubed, pressed tofu with 4 tsp tamari and 2 tsp sesame oil in a shallow bowl; let sit while you prep (15–30 minutes). The tamari seasons and the sesame oil adds nutty flavor; marinating briefly also gives the surface a touch of umami that browns more attractively.

Parboil the potatoes: Put the diced potatoes in salted cold water, bring to a simmer and cook for 6–8 minutes until just tender when pierced with a knife but not falling apart. Drain and spread on a clean tray to steam‑dry for a few minutes. Parboiling softens the interior so when you fry them the outside crisps without the center staying undercooked.

Prepare the mint‑yogurt: In a small bowl combine 180 g Greek yogurt, 4 tbsp finely chopped mint, 1 tbsp lemon juice (optional), a pinch of sea salt and a grind of black pepper. Taste and adjust — the yogurt should be bright and slightly tangy to cut through the richness of the potatoes and oil. Chill until ready to serve; resting allows the mint aroma to infuse the yogurt.

Crisp the tofu: Heat a large nonstick or well‑seasoned stainless pan over medium‑high heat. Add a drizzle of neutral oil (if your pan is nonstick you can omit extra oil). Place tofu cubes in a single layer, leaving space between pieces — crowding causes steaming not searing. Let them sit untouched 2–3 minutes to form a golden crust, then flip and repeat until all sides are deeply caramelized (about 8–10 minutes total). Transfer to a plate and keep warm. High, dry heat gives a Maillard crust that holds together when mixed with potatoes.

Fry the potatoes: Return the pan (or use a second large skillet) to medium heat and add 4 tbsp olive oil. When shimmering, add the parboiled potato cubes in a single layer. Don't stir for the first 3–4 minutes — this helps form a firm crust. Once golden on the first side, toss or turn to brown other faces. Season with 1 tsp smoked paprika, minced garlic, and sea salt halfway through to bloom the paprika in the oil and distribute flavor. Cooking to deep golden ensures a contrast of textures: crunchy exterior and creamy interior.

Add the peas and finish: When potatoes are nearly at the desired color, push them to the edges and add the frozen peas (no need to thaw) to the pan for 1–2 minutes; they will steam in the pan's heat and retain a bright color and sweet bite. Stir in the seared tofu just to combine and heat through—overstirring will break the potatoes. Taste and correct seasoning with salt and cracked pepper.

Plate and garnish: Spoon the potato‑tofu‑pea hash onto warm plates. Dollop or drizzle the mint‑yogurt across each portion so it melts into warm pockets and balances the dish. Scatter sliced spring onions and extra chopped mint, finish with a pinch of flaky sea salt and a light drizzle of olive oil or a squeeze of lemon if you like. Serve immediately so potatoes stay crisp.

Leftover handling: Cool any leftovers quickly and refrigerate in an airtight container for up to 3 days. Reheat in a hot oven (200°C/400°F) or a skillet to refresh the crispness rather than microwaving — that will make them soft.